The Shibata Koutetsu Chromax Gyuto 240mm is a long, light, and extremely thin Japanese chef knife from Takayuki Shibata of Fukuyama, Japan, near Hiroshima. Shibata’s Koutetsu line has earned a strong following for its laser-like cutting feel, excellent fit and finish, and clean, modern design. This 240mm gyuto gives you extra length for larger prep jobs while still feeling quick and nimble on the board.
The blade is made with a Chromax steel core, hardened to approximately 62-63 HRC. Chromax offers excellent edge retention and takes a very keen edge, while also feeling a little tougher and more forgiving than some very high hardness powdered steels. It is a great choice for cooks who want high performance, strong edge life, and responsive sharpening on water stones.
The Chromax core is clad in stainless steel, which helps make daily care easier while still giving you the cutting feel of a high-performance edge steel. The blade has textured cladding on the sides to help with food release, and each knife is hand sharpened by Takayuki Shibata. The grind is very thin behind the edge, so this knife moves through onions, herbs, proteins, and dense vegetables with very little resistance.
Gyutos are the Japanese version of a Western chef knife and are one of the most versatile knife shapes in the kitchen. They can be used for chopping, slicing, mincing, trimming, and general prep work. Compared with many European chef knives, Japanese gyutos are usually thinner, lighter, and made from harder steel, which gives them better cutting performance and longer edge life when used properly.
This knife is finished with an octagonal jarrah wood handle that keeps the overall weight low and gives the knife a comfortable, balanced feel. If you enjoy true laser-style knives, this is exactly the kind of blade Shibata is known for: thin, sharp, cleanly finished, and very fun to use.
Care Instructions: Hand wash in warm water and dry thoroughly after use. Do not put this knife in the dishwasher. Avoid cutting frozen foods, bones, hard squash stems, or other hard materials. Because this is a very thin, high-performance Japanese knife, avoid twisting or prying with the edge. Sharpen on quality water stones. Do not use a coarse honing steel.
Maker: Takayuki Shibata
Line: Koutetsu Chromax
Location: Fukuyama, Japan
Knife Type: Gyuto / Japanese Chef Knife
Blade Length: 240mm
Steel: Chromax
Cladding: Stainless Steel
HRC: 62-63
Edge Grind: Double Bevel / 50-50
Spine Thickness: 2.2mm
Tip Thickness: 1.6mm
Handle: Octagonal Jarrah Wood
The blade is made with a Chromax steel core, hardened to approximately 62-63 HRC. Chromax offers excellent edge retention and takes a very keen edge, while also feeling a little tougher and more forgiving than some very high hardness powdered steels. It is a great choice for cooks who want high performance, strong edge life, and responsive sharpening on water stones.
The Chromax core is clad in stainless steel, which helps make daily care easier while still giving you the cutting feel of a high-performance edge steel. The blade has textured cladding on the sides to help with food release, and each knife is hand sharpened by Takayuki Shibata. The grind is very thin behind the edge, so this knife moves through onions, herbs, proteins, and dense vegetables with very little resistance.
Gyutos are the Japanese version of a Western chef knife and are one of the most versatile knife shapes in the kitchen. They can be used for chopping, slicing, mincing, trimming, and general prep work. Compared with many European chef knives, Japanese gyutos are usually thinner, lighter, and made from harder steel, which gives them better cutting performance and longer edge life when used properly.
This knife is finished with an octagonal jarrah wood handle that keeps the overall weight low and gives the knife a comfortable, balanced feel. If you enjoy true laser-style knives, this is exactly the kind of blade Shibata is known for: thin, sharp, cleanly finished, and very fun to use.
Care Instructions: Hand wash in warm water and dry thoroughly after use. Do not put this knife in the dishwasher. Avoid cutting frozen foods, bones, hard squash stems, or other hard materials. Because this is a very thin, high-performance Japanese knife, avoid twisting or prying with the edge. Sharpen on quality water stones. Do not use a coarse honing steel.
